Now before I get started,

I know a lot of people are asking, “Hey, whats up with the title?”

Well, to answer in the most honest way I can…..  It’s exactly what it is.

If you read my Bio, you would see that I was The Chef for four Secretary of Defense’ at the Pentagon in Washington DC.

The four were:  Robert Gates, Leon Panetta, Chuck Hagel, and Ash Carter.  It was a tremendous honor to serve all of them.

One great perk while working there is the chefs had complete freedom to be creative coming up with the menus to serve them on a day to day basis.

We used to come up with some crazy but delcious ideas.  Even though, most of the dishes we created were tasty; there was one dish that stood out more than others on a consistantly.

“The Secretary of Defense Three Cheese Grilled Cheese Sandwich”

I know what yall are saying “Pastry Ward”en, its just a grilled cheese sandwich”..  Yea yea…  until you taste it…. And thats when you realize that this sammich isn’t your ordinary grilled cheese.

The combination of smoked Gouda, Haravarti and Fontina is simply off the charts.

Pair that with a delicious house made brioche and you got yourself a winner, Man…

But as I always say, “Dont take my word for it, make it and taste it yourself.”

We served this delicious sandwich with a fresh tomato soup.  Simple and comforting.  Lets just say the Big Boss was very happy.

Enough talking!  Let’s get into the recipe.  Please make and enjoy.

Fresh Chunky Tomato Soup

Makes 2 Quarts

Extra virgin olive oil

Onions, diced   4oz

Garlic cloves, minced, 6 cloves or whatever garlic potency you desire

Plum tomatoes, chopped 3 ½   lbs
or Good Quality Canned Tomatoes

Tomato purée 12 oz

Chicken or Vegetable Stock 2 quarts

Basil leaves, torn or chopped ¼   cup

Salt to  taste

Ground black pepper to  taste

Smoked Paprika to taste

Granulated sugar to taste

1. Heat the olive oil in a rondeau over medium heat.
2. Add the onions and cook, stirring occasionally, until they take on a light golden color, about 10 minutes.
3. Add the garlic and continue to sauté, stirring frequently, until there is a pleasing garlic aroma, about 1 minute.
4. Add the tomatoes and cook until all the water has reduced from them
5. Add the tomato purée and let caramelize to a rich color and thicken well
6. Add chicken or vegetable stock.  Add smoked parika, black pepper and sugar.  Bring the sauce to a simmer and cook over low heat, stirring from time to time, for about 20-30 minutes  until a good chuncky soup consistency develops.
7. Add the basil and simmer for 2 to 3 minutes more, to infuse the sauce with the aroma of basil.
8. Taste the sauce and adjust with sugar, salt and pepper as necessary.
9. Serve now, or chill quickly and store in the refrigerator until ready to use.

Three Cheese Grilled Cheese Sandwich

Fresh Brioche Loaf (make my brioche here)
or you can purchase from the store

Unsalted Butter as needed

Creamy Fontina Cheese 1 or 2 slices

Havarti Cheese 1 or 2 slices

Smoked Gouda Cheese 1 or 2 slices

1. Slice the Brioche and the Cheeses
2. Assemble the sandwiches
3. In a pan, melt the butter
4. Brush the bread with butter and then place down in the pan
5. Brown on each side
6. Place in the oven on low temperture, about 300F
7. Cook until the cheeses are fully melted flipping and rotating the sandwiches every few minutes
8. Cut, Eat, Enjoy with your Soup

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